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6 2
Category: Entree – Seafood
Recipe: Scallops with Saffron
For Product: Eclipse Braising Pan
Publish Date: 5/05
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Yield: 50 Servings
Sea scallops 10 lb
Butter 1 lb
Green Onions, chopped 1 cup
Powered Saffron 1 tsp
Salt to taste
Pepper to taste
Cognac 1/4 cup
Dry Vermouth 1/4 cup
Large Tomatoes (Fresh, peeled, seeded 6 each
and coarsely chopped)
Mushrooms (fresh, thinly sliced) 1 lb
Heavy Cream 1 qt
1. Turn the thermostat to 325°F. Melt the butter in the pan, add the green onions and sauté
until the whites are transparent.
2. Add the scallops and saffron and season with salt.
Cover and stew for 3 minutes at 250°F.
3. Add the cognac and vermouth, then the tomatoes, mushrooms and cream. Cover and stew
for additional 8 minutes.
4. Prior to service, cook the sauce, uncovered, over Medium heat until it thickens slightly.
5. Serve with rice.
ENTREE - SEAFOOD